Krokanters: 16 recipes for producing dehydrated tuiles with Excalibur or convection oven

Krokanters is the new collection of dehydrator stencils optimized to work with Excalibur dehydrators.

Available in Naturaka and Geometrik versions, Krokanters is an easy and economical solution that allows any type of restaurant, pastry shop, or cocktail bar to produce large quantities of customized tuiles with a minimum cost, giving extraordinary freedom of creation to professionals.

We developed a series of recipes that you can adapt to your taste to enrich your recipes with different textures and flavors.

Tools needed to produce dehydrated tuiles and snacks:

• A set of Krokanters stencils (Geometrik or Naturaka)
• One Excalibur dehydrator
• One angled spatula
• One silicone mat for Excalibur
• One Teflon mat for Excalibur
• One Omega blender
• One immersion blender
• One humidity controlled Dry Food Box for better preservation

Krokanter templates can also be used to produce oven-baked tuiles.

Savory recipes for Krokanters stencils
Porcini mushroom tuiles

INGREDIENTS

• 100 g wheat flour
• 100 g butter
• 70 g egg white
• 20 g walnut oil
• 3 g salt
• 5 g freeze-dried porcini powder SOSA

PREPARATION

Cream the butter until smooth, then add the egg white and walnut oil, mixing until well combined. In a separate bowl, mix the wheat flour with the salt and porcini powder and sift before gradually incorporating it into the mixture using a silicone spatula, until a homogeneous paste is formed. Chill the dough in the refrigerator at 4 °C for 30 minutes. Place the 100%MAKEAT Krokanters template on a silicone mat, spread the dough evenly over the template with a spatula, remove the template, and place the mat on a tray. Refrigerate again at 4 °C for an additional 30 minutes. Bake at 170 °C with fan setting #2 for 9 minutes, then allow to cool at room temperature outside the tray.

Spirulina seaweed tuiles

INGREDIENTS

• 50 g wheat flour
• 60 g butter
• 35 g egg white
• 1.5 g fine salt
• 4.5 g spirulina powder
• 2.25 g dashi powder

Duck tuiles

INGREDIENTS

• 100 g wheat flour
• 100 g egg white
• 100 g isomalt
• 250 g crumbled duck confit meat
• 5 g fine salt
• 0.35 g freshly ground black pepper

PREPARATION

• Place all ingredients in an Omega blender.
• Grind until a homogeneous paste is formed and strain finely.
• Chill the paste in the refrigerator at 4°C for 1 hour.
• Place the 100%MAKEAT Krokanters stencil on a silicone mat.
• Spread the dough on the stencil.
• Place the silicone on a tray and place in the refrigerator at 4°C for another 30 minutes.
• Bake at 170°C – fan #2 for 8 minutes.
• Cool at room temperature outside the pan and unmold.

Pimentón de la Vera – Smoked Paprika Tuiles

INGREDIENTS

• 200 g wheat flour
• 200 g butter
• 140 g egg white
• 40 g olive oil 0.4
• 6 g fine salt
• 12 g smoked de la Vera paprika
• 1 g spicy de la Vera paprika

PREPARATION

Cream the butter until smooth, then add the egg white and olive oil, mixing well to combine. In a separate bowl, mix the wheat flour with the salt and peppers, sift, and gradually incorporate into the mixture using a silicone spatula until a homogeneous paste is formed. Chill the dough in the refrigerator at 4 °C for 30 minutes. Place the 100%MAKEAT Krokanters stencil on a silicone mat, spread the dough evenly over the stencil with a spatula, and gently remove it. Set the mat on a tray and refrigerate for an additional 30 minutes. Bake at 170 °C with fan setting #2 for 9 minutes, then allow to cool at room temperature before unmolding.

Red bell pepper crunchy snacks

INGREDIENTS

• 250 g red bell pepper puree
• 10 g gochujang
• 25 g trisol (Procrunx SOSA)
• 5 g soy sauce
• 2.5 g agar agar
• 1.5 g fine salt

PREPARATION

Place all the ingredients except the agar agar in a pitcher and blend with an immersion blender until smooth. Transfer the mixture to a saucepan, add the agar agar, and bring to a boil while stirring constantly with a whisk. Pour the mixture into a container and refrigerate at 4 °C for about 2 hours, or until fully set. Once gelled, blend again with an immersion blender to obtain a smooth, fluid gel. Place a 100%MAKEAT Krokanters template on a Teflon sheet, spread the gel evenly with a spatula, and carefully remove the template. Transfer to the Excalibur dehydrator and dry at 50 °C for 24 hours.

Sweet recipes for Krokanters stencils

Apricot crunchies

INGREDIENTS

• 400 g apricot puree
• 55 g powdered sugar
• 65 g Isomalt
• 15 g liquid glucose
• 0.5 g citric acid

PREPARATION

Place the mango, Isomalt, glucose, powdered sugar, and citric acid in a saucepan and heat to 85 °C, stirring at regular intervals to ensure the Isomalt dissolves completely. Strain the mixture finely and refrigerate at 4 °C for 12 hours. Once chilled, place the selected 100%MAKEAT Krokanters template on a Teflon sheet, spread the apricot mixture evenly over the template, and carefully remove it. Transfer the Teflon sheet to a tray in the Excalibur dehydrator and dry at 50 °C for 36 hours. When fully dehydrated, unmold the crisp and store it in an airtight Dry Food Box to protect it from moisture.

Cilantro crunchy snacks

INGREDIENTS

• 140 g peeled green pistachio nuts
• 230 g water
• 100 g powdered sugar
• 15 g glucose
• 7 g coriander powder
• dried coriander for sprinkling

PREPARATION

Place the water, sugar, pistachios, and glucose in an Omega blender and blend at maximum speed for 5 minutes. Strain the mixture finely and refrigerate in an airtight container at 4 °C for 2 hours to allow it to hydrate. Add the coriander powder, then spread the mixture onto a Teflon sheet placed over a Krokanters template and carefully remove the template. Sprinkle additional coriander powder on top and transfer to the Excalibur dehydrator. Dry at 45 °C for 24 hours, then store the dehydrated crisp in an airtight Dry Food Box to protect it from moisture.

Raspberry crunchies

INGREDIENTS

• 325 g 100% raspberry purée
• 7.5 g SOSA concentrated raspberry paste
• 40 g trehalose
• 30 g cold Gelcrem or Gelcrem Universal SOSA
• 45 g trisol (Procrunx SOSA)

PREPARATION

Mix the dry ingredients and place them in a pitcher, then add the remaining ingredients and blend with an immersion blender for 3 minutes until smooth. Strain the mixture finely and let it rest in the refrigerator at 4 °C for 1 hour to fully hydrate. Place a Krokanters template on a silicone mat or Teflon sheet, spread the dough evenly over the template with a spatula, and carefully remove it. Dry in a dehydrator at 45 °C for 24 hours, then store the crisp in an airtight Dry Food Box to protect it from humidity.

Nut crunchies

INGREDIENTS

• 240 g water
• 100 g sugar
• 140 g nuts (almond, pistachio, hazelnut, pine nut, etc.)
• 15 g liquid glucose

PREPARATION

Bring the water and sugar to a boil in a saucepan, then remove from the heat and transfer to an Omega blender along with the glucose and the chosen dried fruit or nuts. Blend at maximum speed for 5 minutes until smooth, strain finely, and refrigerate at 4 °C for 2 hours to allow the mixture to hydrate. Place a Krokanters stencil on a silicone mat or Teflon sheet, spread the dough evenly over the template with a spatula, and carefully remove it. Dry in an Excalibur dehydrator at 50 °C for 24 hours, then store the crisp in an airtight Dry Food Box to protect it from humidity. Note: the nuts can be used peeled or unpeeled, and either raw or toasted, depending on the desired flavor.

Strawberry crunchies

INGREDIENTS

• 250 g 100% strawberry puree
• 50 g trehalose
• 25 g trisol (Procrunx SOSA)
• 2.5 g agar agar

PREPARATION

Place all the ingredients except the agar agar in a pitcher and blend with an immersion blender until smooth. Transfer the mixture to a saucepan, add the agar agar, and bring to a boil while stirring constantly with a whisk. Pour the mixture into a plastic container and refrigerate at 4 °C for about 2 hours, or until fully gelled. Once set, blend again with an immersion blender to obtain a smooth, fluid gel. Place a 100%MAKEAT Krokanters stencil on a Teflon sheet, spread the gel evenly with a spatula, and carefully remove the stencil. Transfer to the Excalibur dehydrator and dry at 50 °C for 24 hours.

Neutral or flavored caramel tuiles

INGREDIENTS

• 200 g fondant
• 100 g liquid glucose
• 100 g isomalt

PREPARATION

Place the glucose and fondant in a saucepan over medium heat and, once dissolved, add the isomalt and cook until the mixture reaches 165 °C. Remove from the heat and spread it over a silicone mat to a thickness of about 0.5 cm, then score into 5 cm squares with a knife. Once completely cool, break along the marks and grind the pieces in an Omega blender until a fine powder is obtained. Line a baking tray with a silicone mat and place the desired Krokanters stencil on top; using a sieve, evenly sprinkle the caramel powder over the stencil and carefully remove it. Transfer the tray to an oven preheated to 170 °C but switched off, without ventilation, and leave it for a few minutes until the caramel melts and fuses, forming the shapes. Remove from the oven, allow to cool completely, and unmold.

Note: Flavorings such as dried herbs, ground spices, cocoa powder, freeze-dried fruit, or crushed candies can be added when grinding the caramel, as long as they are completely dry and do not introduce moisture.

Classic tuiles

INGREDIENTS

• 150 g flour
• 150 g powdered sugar
• 150 g butter
• 130 g egg white

PREPARATION

Pump the butter and mix all the ingredients until fully homogeneous. Set the dough aside in the refrigerator at 4 °C for 1 hour. Choose a 100%MAKEAT Krokanters stencil and place it on a silicone mat, then roll out the dough over the template and carefully remove the stencil. Let it rest in the refrigerator at 4 °C for another hour to allow the butter to solidify, then bake in a ventilated oven at 165 °C until golden brown. Shape the pieces while still hot if desired. Note: The dough can be flavored by adding ingredients such as grated coconut, cinnamon, citrus zest, vanilla, curry powder, or other creative options.

Cocoa tuiles

INGREDIENTS

• 100 g flour
• 50 g cocoa powder
• 150 g powdered sugar
• 150 g butter
• 130 g egg white

PREPARATION

Pump the butter and mix all the ingredients until fully homogeneous. Set the dough aside in the refrigerator at 4 °C for 1 hour. Choose a 100%MAKEAT Krokanters stencil and place it on a silicone mat, then roll out the dough over the stencil and carefully remove the stencil. Return the dough to the refrigerator at 4 °C for another hour to allow the butter to solidify. Bake in a ventilated oven at 165 °C until golden brown, shaping the pieces while still hot if desired. Note: Pay attention to the cooking point, as the cocoa can make it difficult to distinguish the exact browning of the dough.

Cherry tuiles

INGREDIENTS

• 100 g cherry puree
• 4 g citric acid
• 250 g powdered sugar
• 150 g flour
• 100 g butter

PREPARATION

Mix the cherry purée with the citric acid, then add the sifted powdered sugar and flour. Melt the butter and incorporate it, mixing until a homogeneous paste is formed. Chill the dough in the refrigerator at 4 °C for 1 hour. Place the chosen 100%MAKEAT Krokanters stencil on a silicone mat, spread the dough over the template with a spatula, and carefully remove the stencil. Place the silicone mat on a tray and return it to the refrigerator at 4 °C for another hour. Bake in the oven at 160 °C with a medium fan for 8 minutes.

Dried raspberry meringues

INGREDIENTS

• 180 g egg white
• 300 g sugar
• 0.5 g fine salt
• freeze-dried raspberry powder

PREPARATION

Place the egg white and salt in the bowl of a food processor with a planetary mixer and beat for 10 seconds at low speed, gradually increasing the speed. When the egg whites are half whipped, add the sugar slowly in a rain-like manner without stopping the mixer. Whip until the meringue is firm, taking care not to overwhip to avoid a grainy texture. Place a Krokanters stencil on a silicone mat or Teflon sheet, spread the meringue over the template with a spatula, and remove the stencil. Sprinkle freeze-dried raspberries on top, then dry in the oven at 110 °C or in an Excalibur dehydrator at 70 °C until the meringue is completely dry and crisp.

Dried black currant meringues

INGREDIENTS

• 250 g blackcurrant puree
• 25 g albumin powder
• 110 g sugar
• 40 g trehalose

PREPARATION

Mix all the ingredients in a pitcher using an immersion blender, then transfer the mixture to the bowl of a food processor with a planetary mixer and whip on speed 3-4. Place a Krokanters template on a silicone or Teflon sheet, spread the meringue over the template with a spatula, and remove the stencil. Dry in an Excalibur dehydrator at 55 °C for 12 hours or until the meringue is completely dry and crisp.